Ingredients Jump to Instructions ↓

  1. 6 Salmon fillets - or trout (fresh) (4 To 6)

  2. 2 cups 474ml Dry bread cubes

  3. 1/3 cup 20g / 0.7oz Onion - finely chopped

  4. 1/3 cup 78ml Yogurt

  5. 1/4 cup 36g / 1 1/3oz Dill pickle - chopped

  6. 1/2 teaspoon 2 1/2ml Paprika

  7. 1/4 cup 59ml Salad oil

  8. 1/2 teaspoon 2 1/2ml Salt Pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Rinse fillets, pat dry with paper towels and sprinkle with salt and pepper. Place on a raised rack in a greased baking pan. Combine bread cubes, onion, yogurt, pickle, paprika, salt, pepper. Place the stuffing loosely on fillets and roll, securing the rolls with toothpicks. Brush each roll with oil. Cover with foil and bake at 350F for 45-60 minutes. Serve with a Waldorf salad, oven browned potatoes and baked acorn squash topped with butter and brown sugar. (Adapted from a recipe in "Fish and Seafood - Dividend Foods", Charlotte Dunn, University of Wisconsin Sea Grant, 1974)


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